Effects of Different Yeasts on Sourdough Starter and Bread Quality and Flavor
SHEN Xin, YANG Haiying, YING Xin, ZHAO Kai, NIU Xinghe, LI Hui, LÜ Ying
(1. Beijing Laboratory of Food Quality and Safety, College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; 2. Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition & Food, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 3. Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 4. COFCO Grain Holding Co. Ltd., Beijing 100020, China)
SHEN Xin, YANG Haiying, YING Xin, ZHAO Kai, NIU Xinghe, LI Hui, LÜ Ying. Effects of Different Yeasts on Sourdough Starter and Bread Quality and Flavor[J]. FOOD SCIENCE, 2023, 44(22): 257-266.